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High Protein Greek Yogurt Bagels
If you’ve ever wanted fresh, chewy bagels without the whole yeast-and-boiling production, this recipe is going to make your week. Just two main ingredients turn into soft, dense, protein-packed bagels in under 30 minutes. I make these on Sunday nights so I’ve got breakfast sorted for the whole week.
Why You’ll Love This Recipe
These bagels come together with almost no effort. No proofing, no waiting around for dough to rise, no pot of boiling water on the stove. You mix, shape, bake, and you’re done.
They’re also seriously filling. Between the Greek yogurt and the flour, each bagel packs a solid hit of protein, so one with some peanut butter or eggs actually keeps you full until lunch.
And honestly, they just taste good. Chewy on the outside, soft in the middle, with that classic bagel bite you’re craving.
Ingredients You’ll Need
The base of this recipe is just two things: self-rising flour and plain Greek yogurt. The yogurt needs to be thick, full-fat or 2% works best, since watery yogurt will throw off the dough texture. If you can’t find self-rising flour, you can make your own by mixing regular flour with baking powder and a pinch of salt.
From there, an egg wash gives you that shiny, golden bakery-style crust. A beaten egg brushed on top does the trick, though a little milk works too if you’re out of eggs.
Toppings are where you get to have fun. Everything bagel seasoning is the obvious favorite in my house, but sesame seeds, poppy seeds, or even a sprinkle of flaky salt all work beautifully. Don’t skip the topping step, it’s what makes these feel like real bagels instead of just bread rounds.
Tips for the Best Results
If your dough feels sticky, dust your hands and the counter with a little extra flour rather than adding more flour into the dough itself. This keeps the texture right without making the bagels dense.
When you shape them, make the hole in the center a bit bigger than you think you need to. Bagels puff up as they bake, so that hole shrinks and can close up entirely if you start too small.
Give the egg wash a full, even coat right before baking. It’s what gives you that golden, slightly crisp exterior everyone loves.
Storage and Reheating
These bagels keep really well, which is half the reason I love making a batch. Store them in an airtight container or zip-top bag at room temperature for up to 2 days, or in the fridge for about a week.
To reheat, a toaster or toaster oven is your best friend. It brings back that slightly crisp outside while warming the inside through. A regular oven at 350°F for about 5 minutes works too if you’re reheating several at once.
Frequently Asked Questions
Can I use flavored Greek yogurt?
Stick with plain. Flavored yogurt has added sugar and a different consistency that will mess with the dough texture.
Why is my dough too sticky to shape?
Your yogurt might be thinner than needed, or you’re in a humid kitchen. Add flour a tablespoon at a time until the dough is workable but still soft.
Can I make these gluten-free?
Yes, a gluten-free self-rising flour blend works, though the texture will be a touch more delicate than with regular flour.
How many carbs are in these bagels?
It depends on the exact flour and yogurt you use, but they generally run a bit lighter than a traditional bakery bagel since there’s no added sugar or oil in the dough.
High Protein Greek Yogurt Bagels
Soft, chewy bagels made from just Greek yogurt and self-rising flour, no yeast or boiling required.
Ingredients
- 1 1/2 cups self-rising flour
- 1 cup plain Greek yogurt (thick, full-fat or 2%)
- 1 egg, beaten (for egg wash)
- 1 tablespoon everything bagel seasoning (or toppings of choice)
Instructions
- Step 1. Preheat oven to 375°F and line a baking sheet with parchment paper.
- Step 2. In a large bowl, mix self-rising flour and Greek yogurt until a shaggy dough forms.
- Step 3. Turn dough onto a floured surface and knead gently for 1-2 minutes until smooth.
- Step 4. Divide dough into 4 equal pieces.
- Step 5. Roll each piece into a rope and join the ends to form a bagel shape, making the center hole slightly larger than needed.
- Step 6. Place bagels on the prepared baking sheet.
- Step 7. Brush each bagel evenly with beaten egg.
- Step 8. Sprinkle toppings of choice over each bagel.
- Step 9. Bake for 20-22 minutes until golden brown.
- Step 10. Cool for a few minutes before slicing and serving.
